Research Unity Food and Science Technologies UR 04 AGR02

Tunis, Tunisia

Research Unity Food and Science Technologies UR 04 AGR02

Tunis, Tunisia
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Essid I.,National Agronomic Institute of Tunisia | Essid I.,Research Unity Food and Science Technologies UR 04 AGR02 | Hassouna M.,Research Unity Food and Science Technologies UR 04 AGR02
Food Control | Year: 2013

In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated.Counts of lactic acid bacteria and staphylococci were significantly higher in inoculated sausages than in control ones. Moreover, the acidifying activity of the selective L. plantarum strains improved the hygienic quality of fermented sausages by reducing counts of Enterobacteriaceae. Both a significant decrease in pH and a significant increase in nitrite contents were observed in inoculated sausages compared to control ones. The loss of moisture during the ripening of sausages was not affected by the use of starters. Proteolysis and lipolysis were observed both in control and in inoculated sausages; however, these activities during ripening could be due to the activity of starter culture enzymes or the activity of meat endogenous enzymes. The Factorial Discriminative Analyze (FDA) of sensorial parameters (aroma, color, taste and firmness) discriminate clearly inoculated sausages from non-inoculated ones. In fact, inoculated sausages showed a more intensive red color, related to the production of nitrosomyoglobin pigment, and an acid flavor. Finally, textural parameters of sausages were not affected by the use of the selective starters. © 2013 Elsevier Ltd.


El Adab S.,Research Unity Food and Science Technologies UR 04 AGR02 | Essid I.,Research Unity Food and Science Technologies UR 04 AGR02 | Essid I.,National Agronomic Institute of Tunisia | Hassouna M.,Research Unity Food and Science Technologies UR 04 AGR02
Journal of Food Safety | Year: 2015

The effect of selected starter cultures (Lactobacillus sakei+Staphylococcus carnosus or L.sakei+S.carnosus+Staphylococcus xylosus) on microbiological, biochemical and textural characteristics of a traditional Tunisian dry fermented poultry meat sausage was investigated. The microbial results showed that lactic acid bacteria and coagulase negative staphylococci represent the two predominant microflora in all stages of ripening. Moreover, the acidifying activity of L.sakei improved the hygienic quality of fermented sausages by reducing the Enterobacteriaceae counts. The moisture content and water activity of control and inoculated sausages decreased in all stages of ripening. Proteolysis and lipolysis were observed both in control and in inoculated sausages. Finally, textural parameters of sausages were not affected by the use of selective starters. Practical Applications: Poultry meat products provide a suitable environment for proliferation of meat spoilage microorganisms. The increase in resistance of food spoilage microorganisms to current preservatives, the consumer's demand for safe and minimally processed foods and the hazards associated with the use of high doses of chemical preservatives have led to the need for finding safer alternatives in food preservation. Consumers have also become more critical about the use of synthetic additives to preserve food or enhance characteristics such as color and flavor. Hence, there is a growing trend toward minimally processed foods. As a consequence, bacterial antagonism has received considerable attention in food preservation. Nowadays, the need for safe products with standard and desirable technological properties has resulted in the use of starter cultures for the production of the dry fermented sausages to control the fermentation and ripening process, inhibit the growth of undesirable microorganisms and extend the shelf life of the product. © 2014 Wiley Periodicals, Inc.

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